Honey and Pepper Glazed Bison Steak, White Cheddar Grits, Asparagus, and Blueberry Rosemary Gastrique

Photo by Jennifer Hitchcock

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4 Servings

    Blueberry Gastrique
  • 1½ liters of Merlot
  • 2½ pounds frozen blueberries
  • 1½ cups red wine vinegar
  • ½ cup honey
  • ½ cup herbs de provence
  • Lavender Honey Glazed Bison Steak
  • 4 (4 ounce) buffalo tenderloin steaks (cut about an inch thick)
  • 1 cup honey
  • 1 tablespoon cracked pepper
  • 2 tablespoons dried lavender
  • 1½ cups cooked yellow stone ground grits
  • 4 ounces shredded aged white cheddar
  • 1 bunch asparagus
  • 1 tablespoon butter
  • Honey Comb and Lavender blooms for garnish

Blueberry Gastrique

Combine all ingredients in a saucepan and simmer until it has reduced by two-thirds. Strain through a fine-mesh strainer and set aside.

Bison Steak

  1. Season the bison steaks with salt and pepper and set aside.
  2. Take the honey, cracked pepper, and lavender and place it in a small saucepan. Warm gently over a low flame for about 10 minutes.
  3. Place the white cheddar into the cooked grits, stir and keep warm.
  4. Sear the bison in a hot skillet for about 2½ minutes on each side for a rare/medium rare doneness. Brush the honey over the bison and place it atop a spoonful of the cheddar grits.
  5. Cut the bottom 2 inches off of the asparagus, wrap it in plastic wrap and place in microwave for 2 minutes on high power. Carefully cut a slit in the wrap once it has finished cooking and put the asparagus in a bowl with 1 tablespoon butter and season to taste with salt and pepper. Arrange asparagus next to your steaks.
  6. Lastly drizzle the blueberry sauce around all of the ingredients, garnish with a 1×1 inch piece of honeycomb and the sprig of lavender.


  • from Chef Marc Collins, Circa 1886 at Wentworth Mansion in Charleston, SC

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